It seems that every time I go into one of the refrigerator freezers to find something interesting to cook, I have to move aside 1 or 2 packages of commissary skinless chicken breasts. I don’t understand why my husband constantly buys chicken breasts. It’s not his favorite part of the chicken and we both like the skin on! I hope this is not the onset of “Old Timer’s Disease.” I’ll ask him tonight. Or maybe I should just make chicken breasts everyday until he says something. Clever girl :) I wonder if he’ll notice?

I went down to the freezers because I needed something extra for my husband’s bento box tomorrow. This is probably the laziest curry I’ve ever made, but it tastes good and looks pretty in the box.

Chicken and Zucchini Curry

1 tbsp ghee

1 small onion, chopped

2 garlic cloves, thinly sliced

3 skinless chicken breast halves, cut into chunks

1 Golden Curry tablet, chopped

1 – 1 1/2 cup chicken broth

1 large zucchini, cut into small chunks

2 hard boiled eggs, halved (optional)

Heat the ghee in a frying pan, then add the onion and garlic, frying until the onion begins to soften. Add the chicken chunks and fry until all the pink has disappeared. Add the chopped curry tablet and cook for about 1 minute. Add the chicken broth, bring to a boil, cover and cook for 30 minutes, stirring occasionally. Add the zucchini, then continue to simmer for about 10 minutes. Add the boiled eggs, if using, and cook for another 5 minutes. Serve the curry with 1/2 egg.

Pastis and Pernod are very cheap in France, but I’m sure you will find Patxaran in a good liquor store.
I make sloe or damson gin most years, but I’d like to make Patxaran for a change. However, the aniseed liquors are very expensive in London in contrast to France and Spain.

Hello! My mother is Japanese and used this brand often when I was growing up… I also use S&B Golden Curry sauce mix when I have a craving for Japanese Curry, one of my all time favorite comfort foods!!
It is common to make with onion, carrots and potatoes (like a stew.) I like to use boneless chicken thighs or shrimp, but any kind of meat, pork, or vegetable will work. If you look on the side of the box it will name a few suggestions. On the back of the box it calls for 1-1/3 lbs. meat and 2-1/2 cups water with the entire bar of curry. If I use chicken or shrimp I will remove after stir frying and add back to the pot right before adding curry so it does not overcook.
This is the first time I have ever commented on a blog, and did not expect you to answer my reply… it’s like hearing back from a celebrity!
I really love your site… Keep up the great work!!!

Photos are excellent as ever. I am amazed (and refreshed) at the use of the curry mix. I spend a lot of my time, in the Chinese wholesaler I visit, poking around in the packages and wondering what, how, why, if and so on. Now I can knock one of those off my list.